FATIN BINTI AHAMAD

SALINA BINTI HANG JEBAT

NURHUDAYANTI BINTI MOHD YUSUF

WAN NURELISHA FIFIYANA BINTI W. MAHAMAD

A scientific and systematic approach for
enhancing the safety of foods from primary
production to final consumption through
identification, evaluation and control of
hazards which are significant for food safety.
Objective:
 To improve the safety of food produced
 To investigate food handling practise
 Promote training for both food inspectors and
hawkers
 Can be used to give health education
campaigns for the public.
INGREDIENTS
flour
sugar
salt
condensed milk
eggs
margarine
water
 Dissolve sugar and salt in water. Add milk, egg
and flour and blend well. Add the margarine.
 Knead the dough until smooth and no longer
sticky. Divide dough into 70 g pieces.
 Shape the dough into balls and coat with
margarine. Cover the dough and leave for about
five hours or overnight.
 Gently press the dough with palm, stretching it
slightly. Hold the dough and stretch to expand the
dough piece. Repeat this step for about eight
times.
 Finally you should get a piece of thin sheet of
dough. Fold up or coil into a lump.
 suga Condens margarin
salt water flour eggs
r ed milk e
CCP CCP CCP
dissolv mixin
e g CCP
CCP
kneading
CCP
dividing
&
CCP
shaping
CCP storage
Pressing,
CCP stretching &
holding

CCP frying

CCP storage

serving
CCP
CRITICAL POTENTI CCP MONIT RECORDE FREQUEN SPECIF PERSO CORRECTI
OPERATIO AL RISK ORING D CY
PROCE
ICATIO N VE
N
DURE N RESPO •ACTION
PHYSICAL
NSIBLE
RAW •Storage • visual •Stock • daily •Food • food • stored in
MATERIA • foreign sanitatio inspecti list •monthl Reg. handler closed
L matter n on y 1985, •supervi cabinet
ex: •Stock
-Stored Part viii sor •Spread in
checkin
•Flour dust, in (sec 43, •AEHO different
g
•Sugar hair, dirt unhygie 82, 118, closed
•Salt nic 171, container
place 283,
185)

•Condens •Stock • food

ed milk PHYSICAL list •Daily handler • check can
•visual
• damage
•Storage inspec •Time & •Monthl •Food •supervi before
can
•Storage system tion temp. y Reg. sor purchase
temp. - Stored •Stock 1985, •AEHO stock
•Exposure in checkin Part viii • stored in
time to specific g (sec 43, suitable
room temp. & •refrig 82, 118, condition
temp. eratio
limit the 171,
exposur n 283,
CHEMICA
L e period 185)
to
•Can environ
surface ment
reaction
with
Margarine PHYSICAL • storage •Visual • analysis •monthly •Food • food •store
containe inspection result Reg. handler material
• foreign matter r •sampling 1985, •AEHO in the
ex: dust, hair, - Part viii proper
dirt Uncover (sec 43, container
containe 82, 118,
r 171, 283,
BACTERIOLOGICA 185)
L
• mould

•eggs PHYSICAL • •Visual • storage •Daily Food Reg. •Food • wipe

• faeces cleanin inspection procedure •monthly 1985, handler with wet
Part viii •AEHO
g napkin
BACTERIOLOGIC (sec 43,
AL process 82, 118,
• salmonella 171, 283,
thyphi 185)

•water PHYSICAL •Water •Visual • •Daily • Food •Food •Use

• foreign matter supply inspecti investig •Monthly Reg. handler clean
ex: dust, hair, 1985, •AEHO
sanitati on ation and
dirt Part viii
on •Water report treated
(sec 43,
sample 82, 118, water
CHEMICAL 171, 283, supply
•Detergent 185)

BACTERIOLOGIC
AL
•E.Coli
•S. Aureus
PREPA- PHYSICAL •Cross •Sample •investig -daily -Food Food -wash
IRATION • foreign contami analysis aon -monthly Act 1983 Handler hand
matter
•dissolvi nation report (sec. 10 AEHO before
ex: dust,
ng hair, dirt from •Food --Comply handling
•mixing food handler with food Food and
•kneadin CHEMICAL handler hygiene hygiene often
g •Detergent practice during
residue •Introduc •Utensils food
e of sanitatio preparatio
BIOLOGIC
AL foreign n& n
•E.coli material hygiene -wash and
•S.aureus sanitize all
•Utensil the
contami equipmen
nation t

•Dividing PHYSICAL •Cross •Sample •investig -daily -Food Food -wash

& contami analysis aion -monthly Act 1983 Handler hand
• foreign
shaping nation •Food report sec. 10 AEHO before
matter
•Pressing ex: dust, from handler --Comply handling
, hair, dirt food hygiene with food Food and
Stretchin handler •Utensils hygiene often
g& CHEMICAL sanitatio practice during
Holding •Detergent •Introduc n& food
residue
e of hygiene preparatio
foreign n
BIOLOGIC material -wash and
AL sanitize all
•E.coli •Utensil the
•S.aureus Contami equipmen
nation t
•Frying PHYSICAL • •Sample •Analysis •daily •Limitati Food • limit the
• dust introduci analysis report on of handler use of oil
CHEMICAL
ng of using oil •Monitor
• reuse oil foreign the
matter environme
nt
• reuse
oil lead
to
cancer

STORAGE PHYSICAL •Cross •-sample •Time & •daily -Food •Food •Serve in
& •foreign contami analysis temperat •monthly Act 1983 handler correct
SERVING matter way
nation •Utensil ure (sec. 10 •AEHO
•dust from o schedule --Comply •Stored
food hygiene •Analysis with food in proper
BIOLOGI handler and result hygiene way
CAL •Introduc sanitatio practice -Use
•E.coli e of n containe
•S.Aureu foreign •Temper r which
s material ature is can
•Utensil and time retain
contami control the
nation •Food temperat
•Time handler ure
and SOP -Maintain
temperat the
ure hygeine
and
sanitatio
INGREDIENTS
 Toor dal
 Tomatoes
 Onion
 Garlic
 Ginger
 Green chili
 Curry powder
 Turmeric powder
 Chili powder
 Curry leaves
 Oil
 Salt
 DHAL GRAVY PROCESS

Boil the toor dhal in the cooker.

In the blender, grind together two onions,
garlic, ginger, curry leaves, tomatoes, curry
powder and the red chillies or powder. Slice
the other onion finely.
Melt the butter in a pan and fry the sliced
onion . When the onions are turning a little
brown. All the water should have evaporated
and the paste should be dry.
Now add the boiled dhal to it
Add a little water to make a gravy.
Add salt to taste and boil for a while till you
get the required consistency.
toor CC boil
dal P

onion slic
CC
P e
garli
c
ginge
r
Curry
leave

tomatoe CC
P
s CC
Curry P blende fr CC wate salt
powde d y P r
r oil
Turmeri CC boil
P CC
c P
powder
Gree
servin storag
n CC CC
g P e P
chili
Chili
powde
r
CRITICA POTENT CCP MONITO RECORD FREQUE SPECIFI PERSON CORREC
L IAL RING ED NCY CATION RESPON TIVE
OPERAT RISK PROCED SIBLE •ACTION
ION URE

1)RAW PHYSICA -storage -sample -Stock -Daily - Food -AEHO -food

MATERIA L condition analysis list (food Reg. - Food handler
L -hair handler) 1985, handler follow
-Toor dal -dust -Poor -visual -Monthly Part viii the SOP.
-Union -rodent water inspectio (AEHO) (sec 43,
-Garlic -pest supply n 82, 118, -store
-Ginger during 171, material
-Green CHEMICA washing 283, in the
chili L 305,308) proper
-Curry -cleaning -Processi containe
powder chemical ng r and
-Turmeri -metal procedur place
c powder and e
-chili environ -Separat
powder ment e wet
-curry pollution and dry
leaves food
-Salt BIOLOGI
-Tomato CAL -Use
es E.coli clean
-Oil S.Aureus and
treated
water
supply
BLENDIN PHYSICA --analysi -Comply -AEHO -wash
G L -Contami -Sample s result -daily with -food hand
-contami nation analysis -monthly food handler before
nation from hygiene handling
from improper -SOP practice food and
blender washing often
(dust, -Utensils during
foreign -Introduc hygienic food
matter, e of and preparati
Insect) foreign sanitatio on
material n
CHEMICA -wash
L -Use --visual and
-washing untreate inspectio sanitize
detergen d water n all
t on the or surface
blended contami and
or knife. nated equipme
water to nt
BIOLOGI wash the
CAL blender
-E.coli or it
-S. doesn’t
aureus wash
anymore
SLICING PHYSICA -Procesi -Sample -Analysis -daily -Food -AEHO -wash
L ng analysis result -mounthl Act - Food hand
-knife procedur y 1983, handler before
-contami e -Food Part ii handling
nation handler (sec 10) food and
on -Working hygiene often
copping surface during
board conditio -Working food
during n surface preparat
slicing. conditio ion
-Water n
-washing supply -wash
detergen -Utensils and
t on sanitize
knife sterilizat all
ion surface
BIOLOGI and
CAL equipme
-E.coli nt
-S.
aureus
BOIL PHYSICAL -Contamina -sample -condition -Daily - Food Act -AEHO -withstand
-foreign ted pan or analysis of (food 1983, Part - Food boiling at
FRY matter pot -temperatu equipment handler) ii (sec 10) handler least 30
re -temperatu -Monthly minutes
CHEMICAL -Processin re (AEHO) -center
-dish g temperatur
washing procedure e of 75°C.
detergent -food
-reuse oil reheated
(trans fat) for
immediate
BIOLOGICA consumptio
L n should be
-E.coli heate to at
-salmonella least 82°C
-S.aureus

STORAGE PHYSICAL -cross -sample -Time & -daily - Food Act -AEHO -keep at
-foreign contaminat analysis temperatur -monthly 1983, Part - Food safe
SERVING matter ion from e ii (sec 10) handler temperatur
-dust refrigerator -Temperatu e
re control -separaed
CHEMICAL -Expose to raw
-dish environme material
washing nt(uncover and cooked
detergent ed food
container)
BIOLOGICA -keep
L kitchen
-E.coli clean
-salmonella
-serving
-S.aureus
utensils
must be
stored
properly

-always
cover the
food
THANK YOU..